Tuesday, November 1, 2011

Coupons & Butter

Right, right.  It's been a while.  It seems like the story of my life is a stream of consciousness.  Things just happen when they have time to happen.

I've been clipping a few coupons a little bit to save some cash.  The first place I checked out is Southern Savers.  But, let's be honest, coupons for GF foods aren't so prevalent.  You could waste a lot of time hunting them down.  I just went straight to the source today, and found a great Udi's couponUdi's a a great bread, and my new fav for sandwiches.

In watching the Today Show this morning, I was the Neely's cooking up some delicious steakage.  This weekend, we're going up to a cabin in North Georgia with three other couples.  (Its the annual trip we take... the trip Nick proposed on!)  Since we're grilling steaks this weekend, I thought I might bring this awesome butter to go with.  Below is the butter section, but here is the link to the whole recipe. 

Roasted Shallot and Herb Butter

  • Roasted shallot and herb butter
  • 1 medium shallot, peeled
  • 1 tablespoon olive oil
  • 1 stick salted butter, room temperature
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh basil
  • 1 tablespoon finely chopped fresh tarragon
  • 1 teaspoon grated lemon zest
  • Pinch of crushed red- pepper flakes
  • Kosher salt and freshly ground black pepper
Roasting the shallot gives it a deep, sweet flavor, and the lemon zest lightens the whole thing up. This butter would also be an excellent topping for fish or chicken.
Preheat the oven to 350 degrees F.
Place the shallot on a square of foil, drizzle lightly with olive oil, and season with salt and pepper. Fold up the foil into a little packet, and place in the oven for 1 hour. Let cool completely.
Pulse the roasted shallot and remaining ingredients in a food processor until combined but still coarse. Scrape the butter onto a piece of plastic wrap, spread it across lengthwise, and roll into a log. Twist the ends to seal. Place in the fridge to firm up for at least 35 minutes before serving.




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